You guys were cracking me up with last week’s WFWM post – Using a Pressure Cooker. Now that I’ve declared my love for the pressure cooker I have some great recipes for the PC.
(Real quick – I use a 6 qt that is NOT electric. I chose not to use an electric cooker because I’ve always used the good ol’ fashion cooker and I’m more comfortable with it.)
SpareRibs with BBQ Sauce (6 servings)
3 lbs spareribs, cut into serving pieces
1 T veggie oil
1 Lg onion, sliced
1/4 c ketchup
2 T vinegar
1 t Worcestershire sauce
1/4 chili powder
1/4 t celery seed
1 1/2 c water
Salt/Pepper
Paprika
Season ribs with salt/pepper/paprika. Heat oil in cooker, over medium heat. Brown ribs. Add onion. Combine ketchup, vinegar, W-sauce, chili pwdr, celery seed and water. (If you want, add 1/4 t liquid smoke) Pour over meat in cooker. Lock on lid and place the rocker on the vent pipe. Once it’s rocking slowly, cook for 15 minutes. Let the pressure drop naturally (on it’s own).
California Chicken (6 servings)
3 lbs chicken, cut into serving sizes and skinned
2 T veggie oil
Salt/Pepper
1 t rosemary
3 cloves garlic, minced
1/2 c white wine
1 c chicken broth
1/4 chopped parsley
Heat oil in cook over medium heat. Brown chicken – not all the way done. Season chicken with salt/pepper/rosemary. Combine remaining ingredients and pour over chicken. Lock on lid and place the rocker on the vent pipe. Once it’s rocking slowly, cook for 8 minutes. Cool cooker at once (using cold water). Thicken sauce with cornstarch if you dig that.
If you compare the two recipes you’ll see some similarities…you’ll find this in most PC recipes.
A couple more tips:
- If you have enough juices/water in the PC and you still have problems with bottom stickage, use the little bottom grate that comes with it. It lifts the food off the bottom of the pot without effecting the cooking of the food.
- Cooking with frozen meat: Try to thaw it at least 30 minutes before cooking. You need it thawed just enough to be able to sear the edges. Then just increase the cooking time a bit – Frozen beef: 25 minutes/lb Frozen pork: 30 minutes/lb.
- You should always use the quick cool down method (cold water) when cooking vegetables.
- You can cook an entire chicken (2.5-3 lbs) in 10-12 minutes. (Yeow!!)
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I’ve bookmarked this to give those recipes a go. I’ve been really enjoying making beans with my pressure cooking but haven’t ventured into anything this fun yet. Thanks!
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RT @Jenny86753oh9: Here’s a couple of recipes for that beloved pressure cooker: http://www.86753oh9.com/2010/05/25/wfmw-...
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OMGosh! I am bookmarking this! Hubs like the cooker for canning, but we’ve not used it for dinner stuff…
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I’ll be totally honest–I’ve never even heard of a pressure cooker! To cool the cooker, do you just add water into the cooker? So you can cook an entire meal in 8 minutes (the chicken)? This may be right up my alley! I am very interested!!
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Jenny Reply:
June 1st, 2010 at 7:35 am
It will take a few minutes for the pressure cooker to get up to the right temperature to start the rocking process…It’s definitely a 30 or less meal! To cool the cooker, stick it under the faucet and pour cold water over the lid until you here the pressure leave the pot…you can literately hear it. It’s SO easy…I hope you give it try.
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